Description
Yes, you can have your cake and eat it, too. And your ice cream. And Chantilly…the perfect dessert to share.
Ingredients
Chocolate Hazelnut Flourless Cake
- 12 ounces chocolate, chopped
- 3/4 cup butter
- 6 eggs
- 1 cup brown sugar
- 1/4 cup Frangelico
- 1 cup Oregon hazelnut meal
- 1 teaspoon salt
Hazelnut Ice Cream
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 3/4 cup sugar
- 8 egg yolks
- 1/3 cup Frangelico
- 2 cups Oregon hazelnuts, toasted and chopped
Frangelico Chantilly
- 2 cups heavy cream
- 1 cup powdered sugar
- 1/4 cup Frangelico
Instructions
Chocolate Hazelnut Flourless Cake
- Melt butter and chocolate over a double boiler.
- Whisk together eggs, brown sugar, Frangelico and salt.
- Temper the hot chocolate mixture into the eggs and sugar mixture.
- Prepare a spring from pan by lining the interior with parchment paper and coat the paper with butter.
- Wrap the outside of the spring form pan with foil and bake in a water bath 350 degrees. This should take approximately an hour to an hour and a half, or until cake is firm and the top feels dry. Cool cake before serving.
Hazelnut Ice Cream
- Heat heavy cream and milk together on stove until almost boiling.
- Whisk together sugar and egg yolks. Temper milk and heavy cream into the eggs and sugar.
- Add Frangelico and hazelnuts and let steep overnight under refrigeration. Strain hazelnuts out and discard.
- Put the ice cream mixture into an ice cream maker and process until thickened. Serve chilled.
Frangelico Chantilly
Whip mixture until stiff peaks form. Serve.
Description
These brownies are made rich and decadent with the addition of milk chocolate and finely ground coffee beans. Hazelnuts add a pleasant roasted, nutty flavor with a crunchy bite. The simple frosting adds a creamy note to bring the dessert together for an unforgettable treat!
Ingredients
Brownies
- ¾ cup raw hazelnuts
- ½ cup unsalted butter
- 3 ounces unsweetened baking chocolate
- 3 tablespoons Stumptown Coffee Roasters House Blend coffee beans, ground to a fine powder
- 1 ¾ cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ¼ teaspoon fine sea salt
- 1 cup all-purpose flour
Frosting
- 2 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 4 tablespoons milk (any variety)
- ¼ teaspoon vanilla extract
- Pinch of fine sea salt
- ¼ cup roasted hazelnuts, roughly chopped
- ½ cup milk chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Cut a piece of parchment paper so that it lines the bottom and two sides of an 8-by-8-inch baking pan. The paper should extend beyond the two sides to allow for lifting the brownies out of the pan once cooled. Spray the paper and the inside of the pan with non-stick cooking spray.
- Halve some of the raw hazelnuts with a knife so that have you a mix of whole and halved nuts. Set aside.
- Add the butter and baking chocolate to a small saucepan. Turn the burner to medium heat and warm, stirring often, until the butter and chocolate are melted. Remove from the heat and stir in the finely ground coffee beans.
- Place the sugar in a large bowl. Stir in the melted coffee-infused chocolate and butter from the saucepan until smooth. Add the vanilla and then stir in the eggs. Mix in the salt and then fold in the flour until all ingredients are combined into a thick brownie batter.
- Pour the batter into the prepared pan. Top the batter with chocolate chips and then with the hazelnuts. Gently press them into the batter.
- Bake for 25 to 30 minutes, until a tooth pick inserted into the center comes out clean. Cool for 15 minutes.
- While the brownies cool, make the frosting. Add the butter and powdered sugar to a stand mixer fitted with the paddle or whisk attachment. Turn to low and then increase to medium high to blend the ingredients into a crumbly powder. Add the milk and vanilla, mix on high for about 1 minute, until the frosting is light and creamy. Mix in the salt.
- Use the parchment to lift the brownies out of the pan. Remove the parchment and place them on a serving plate. Frost the brownies and then sprinkle with the chopped hazelnuts. Slice into 9 or 16 squares for serving.
Description
These cookies are coated in delicious finely chopped hazelnuts and studded with small bits of floral Earl Grey tea. They are best paired alongside a steaming cup of the tea to bring out their bright flavors.
Ingredients
- 2 teaspoons Steven Smith Teamaker Lord Bergamot Blend No: 55 (1 sachet)
- ¼ cup light brown sugar
- ½ cup unsalted butter, softened
- ½ teaspoon vanilla extract
- 1 large egg
- ¼ teaspoon fine sea salt
- 1 cup all-purpose flour
- 1/3 cup finely chopped roasted hazelnuts, plus 6 hazelnuts, halved
- 2 tablespoon granulated sugar
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Add the tea leaves to a spice grinder and pulse until finely chopped. Toss the tea with the brown sugar in the bowl of a stand mixer. Mix on low for 1 minute to combine the flavors. Add the butter and cream for 2 minutes, until smooth and pale brown in color. Scrape the sides of the bowl.
- Mix in the vanilla and egg. Add the salt and then the flour. Mix on medium-high until all ingredients are combined into a cookie dough. Place the bowl with the dough in the refrigerator for 15 minutes.
- Spread the finely chopped hazelnuts on a plate and stir in the granulated sugar. Remove the cookie dough from the fridge and roll into 12 balls, a little smaller than the size of a golf ball. Roll each ball in the hazelnuts and sugar. Place the cookies on the baking sheet. Press a hazelnut half in the top of each.
- Bake for 10 minutes, until the edges begin to brown and the centers are firm. Let cool on the pan for 3 minutes, then transfer to cooling rack to cool completely.
Description
In this recipe, an intensely flavored dry hard cider is used to cook tender salmon fillets. The fish is complemented with a sprinkle of buttery hazelnuts and a drizzle of tangy mustard sauce that has hints of sweet cider flavor.
Ingredients
- One 22-ounce bottle Portland Cider Company Kinda Dry
- ¼ cup prepared Dijon mustard
- 1 tablespoon honey
- 4 garlic cloves, smashed and peeled
- 5-inch sprig fresh rosemary
- Four 4-ounce fillets of salmon with skin
- ½ cup finely chopped roasted hazelnuts
- Fine sea salt
- Ground black pepper
Instructions
- Pour 3 ounces of the cider into a small saucepan. Heat over medium and bring to a simmer. Cook for 5 minutes, until the cider is reduced by half to 1.5 ounces.
- Stir together the mustard and honey in a small dish. Add the warm reduced cider and stir well until smooth. Stir in a pinch of black pepper and set aside.
- Pour the remaining cider into a shallow 5-quart pot or pan. Add the garlic cloves and rosemary. Bring to a gentle simmer over medium-low to medium heat.
- Sprinkle the tops of the salmon fillets with salt and pepper. Slide the salmon pieces into the cider and cook for 7 to 10 minutes, just until cooked through and no longer raw in the center. They will be pale pink in color and flake easily with a fork. Use a slotted spoon or large spatula to carefully transfer the salmon to serving plates.
- Sprinkle with hazelnuts. Drizzle with cider mustard sauce or serve the sauce on the side.
Description
This simple cake makes a winning dessert for a special dinner and it is sure to please guests at your next brunch. Ricotta cheese creates a dense, tender cake while crunchy hazelnuts and sweet raspberries add a balanced touch of seasonal flavors and textures.
Ingredients
- ¾ cup raw hazelnuts
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon lemon zest
- ½ teaspoon fine sea salt
- 3 large eggs
- 1 ½ cups whole milk ricotta cheese
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, divided
- Whipped cream for garnish, optional
- Chopped roasted hazelnuts for garnish
Instructions
- Preheat the oven to 350 degrees F. Line the bottom of an 8-inch cake pan with parchment paper. Spray inside of the pan, including the parchment, with non-stick cooking spray.
- Place ¼ cup of the hazelnuts in a small food processor or spice grinder and pulse until they resemble a fine meal. Crack or half part of the remaining hazelnuts and set aside the cracked and whole nuts.
- Add the hazelnut meal and the flour to a large bowl. Stir in the sugar, baking powder, lemon zest, and salt. In a medium bowl, stir together the eggs, ricotta, and vanilla. Fold this into the dry ingredients until a smooth batter forms.
- Reserve half of the raspberries. Stir the remaining berries into the batter. Pour the batter into the prepared pan. Top with the reserved raspberries and the reserved whole and halved hazelnuts.
- Bake for 55 to 60 minutes, until a toothpick inserted into the center of the cake comes out clean. If the hazelnuts look like they are browning too quickly, place a tented piece of aluminum foil over the cake while it continues to bake.
- Let the cake cool for 20 minutes. Carefully invert the pan over a plate to release the cake. Flip the cake back over so that the raspberries and hazelnuts are on top. Slice and garnish with whipped cream, if desired, and more chopped hazelnuts before serving.
Description
In this salad, sweet and tart apples are combined with shredded Brussels sprouts. Crunchy hazelnuts add a flavorful finishing touch. An ideal side dish for a fall meal, the seasonal sprouts, fruit, and nuts are tossed in a sweet and tangy maple lemon vinaigrette.
Ingredients
Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
Salad
- ½ tablespoon extra virgin olive oil
- 1 pound Brussels sprouts, stemmed and thinly sliced or shredded
- ½ cup julienned or thinly sliced Granny Smith apple
- ½ cup julienned or thinly sliced Fuji apple
- ½ cup toasted Oregon hazelnuts, chopped
Instructions
- In a small bowl, whisk together all the vinaigrette ingredients until combined into smooth dressing and set aside.
- Heat the ½ tablespoon of olive oil in a large skillet over medium-high. Add the shredded Brussels sprouts and cook, stirring constantly for 60 to 90 seconds; Just until the greens glisten in the oil and barely begin to wilt. Transfer the Brussels sprouts to a bowl, allow to cool.
- Add the apple to the bowl. Pour in the dressing and toss to coat. Transfer to a serving platter and sprinkle with the hazelnuts. Serve the salad at room temperature.
Description
You can bake a fresh loaf of bread any night of the week with this easy recipe! This classic beer bread is made with a refreshing pilsner and has a topping loaded with hazelnuts. Serve it alongside your favorite seasonal soup or pair it with a light salad.
Ingredients
- ½ cup roughly chopped raw hazelnuts
- ¼ cup freshly grated Parmesan cheese
- Pinch of fine sea salt
- 4 tablespoons unsalted butter, melted
- 3 cups (339 grams) self-rising flour
- 1 tablespoon chopped fresh chives, plus more for garnish
- 2 teaspoons sugar
- 12 ounces Breakside Brewery Pilsner
Instructions
- Preheat oven to 375 degrees F. Grease an 8 ½-by-4 ½ inch loaf pan with butter.
- Add the hazelnuts, Parmesan, and salt to a small bowl. Stir in 1 tablespoon of the melted butter and set aside.
- Place the flour in a large bowl and stir in the chives and sugar. Stir in the remaining 3 tablespoons of melted butter. Slowly add the beer as you stir. Mix until all ingredients are combined.
- Pour the batter into the prepared baking pan. Sprinkle the hazelnut topping evenly over the top of the loaf. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Let cool for 20 minutes before removing from the pan. Garnish with chives before slicing to serve.
